Antioxidative Activity and Functional Properties of Hydrolysates of Camellia Seed Meal Treated with Trypsin

摘要

Antioxidative activity and functional properties of hydrolysates prepared from defatted camellia seed meal(DCSM), using trypsin, with a degree of hydrolysis(DH) of 21.69% were determined. At this DH, the hydrolysates show the highest hydroxyl and superoxide anion radical scavenging activity (over 69.15 % and 78.22%, respectively). The functionalities of hydrolysates such as solubility, water-holding capacity,emulsifying activity, foaming capacity and foaming stability are remarkably improved at all test pH range. These results indicate that the DCSM hydrolysised by trypsin to produce hydrolysates with desirable antioxidative activity and functional properties.